If you're a fan of French desserts, this vegan raspberry tart (tarte aux framboise) will be right up your street. It consists of buttery vanilla-infused Vegan Crème Pâtissière in an eggless and dairy-free pâte sucrée (sweet tart dough) shell.
Topped with fresh raspberries and brushed with a raspberry jam glaze, just like my Apple Frangipane Tart, Strawberry Tart, and Fruit tart, this French raspberry tart is the perfect pastry to impress your guests!
📖 Recipe Overview
- Incredibly Flavorsome - With layers of buttery shortcrust pastry, sweet raspberry jam, vanilla-speckled custard, and juicy raspberries, each bite is packed with flavor and a variety of crunchy, fruity, and creamy textures.
- Easily Prepped Ahead - The pastry cream, and pastry can both be pre-made up to a few days in advance, making this the perfect easy dessert that you can assemble on the day of serving.
- Allergen-Friendly Recipe - As well as being naturally eggless and dairy-free, this raspberry tart can be adapted as gluten-free by using GF all-purpose flour in the pastry and ground arrowroot for the custard.
For more vegan raspberry desserts, check out my raspberry cupcakes, raspberry no-bake cheesecake, raspberry mousse, and chocolate raspberry tart.
🧾 Ingredients Needed
This easy vegan raspberry tart uses mostly pantry-staple ingredients, here's what you need:
Ingredient notes to keep in mind:
- Homemade Pastry Cream - This is easily made with a handful of ingredients (soy milk, cornstarch, sugar, vanilla bean, and non-dairy butter). Make sure you prepare this ahead at least an hour of filling the tart.
- Fresh Raspberries - Fresh is the key here, frozen raspberries are not suitable for this recipe as they turn to a soggy mush when defrosted.
- Raspberry Conserve - You can either use store-bought raspberry preserves or make your own raspberry jam. For a healthier spread, you can make this homemade chia jam and swap out the strawberries for raspberries.
- Vegan Butter - This is what makes the buttery sweet pastry shell. As with any good shortbread, you will need vegan block butter (like Flora or Naturli), not the spreadable kind from a tub.
🥣 How To Make Raspberry Tart
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
As promised, this raspberry tart recipe comes together in just a few simple steps, with the possibility of making the dough and pastry cream a few days ahead! Here's how it's done:
Step 1: Make the pastry. Add all the crust ingredients to a food processor. Pulse for about 30 seconds until the mixture comes together to form a dough.
Step 2: Chill the dough. Roll the dough into a ball or disc, and cover it with plastic wrap. Refrigerate it for at least 30 minutes.
Step 3: Roll out the dough. Roll out the chilled dough on a lightly floured surface so that it is an inch or so larger than the circumference of the tart tin.
Step 4: Add the pastry to the tart tin. Place the pastry into the tin, using your rolling pin to lift it in carefully. Ease the edges of the tin and cut off any excess pastry. Pierce the dough several times using a fork.
Step 5: Blind-bake the crust. Add a sheet of parchment paper filled with baking beads or dried beans. Then blind bake in a preheated oven for 15 minutes.
Step 6: Finish pre-baking the crust. Carefully remove the baking beads and parchment paper and continue baking the crust for another 10-12 minutes until golden brown.
Step 7: Glaze the pastry. Heat the raspberry jam over a double-boiler or in the microwave so that it becomes runny. Use a pastry brush to evenly coat the surface of the crust.
Step 8: Add the filling. Pipe or spoon the vegan pastry cream into the tart shell. Use an offset spatula to smooth out the surface until even.
Step 9: Top with raspberries. Arrange the fresh raspberries on top of the custard filling, carefully pressing each one down to secure it.
Step 10: Glaze the berries. Brush the raspberries with the remaining raspberry jam mixture for added shine and sweetness!
📝 Recipe Tips
Prep the pastry cream and sweet pastry up to 2 days in advance to help save time on the day of serving. Simply store them in the fridge covered, until ready to use.
Scrunch up the sheet of parchment paper before adding it to the pastry shell. This will help make it easier to get the paper to sit into the grooves and curves of the tart shell!
If you don't have baking beads, simply use dried beans, dried rice, or dried lentils instead. You can also fill the lined pastry with flour to act as a weight during blind baking.
Wash and dry your raspberries really well before garnishing the tart. Rinse them in running water for a few minutes and then carefully sit them top-down on a clean kitchen towel or some kitchen roll to dry while you work on the other elements of the recipe.
Place the baked and filled tart in an airtight container, or place it on a plate and cover it with plastic wrap and refrigerate. It will keep for up to 3-4 days.
Yes, however, it is important to note that fresh raspberries tend to lose some of their structure when frozen and defrosted.
So for best results, I recommend storing this tart in the fridge, seriously, it's so delicious you probably won't have any leftovers!
This can happen if the pastry cream was not cooked long enough. It's important to cook out the cornstarch until the custard gets very thick before removing it from the heat.
As the custard is made without eggs, it's still completely safe to eat, just not as easy to serve!
🥧 More Vegan Tarts
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P.S. This recipe replaces my raspberry amaretto tart, just pop me an email if you want the old version.
Raspberry Tart with Vegan Shortcrust Pastry
- 1 batch vegan pastry cream, make ahead at least an hour
- 400 g (3 ⅓ cups) fresh raspberries
- 100 g (⅓ cup) raspberry preserves or raspberry jam
Shortcrust Pastry (Pâte Sucrée)
- 1 batch vegan shortcrust pastry
- Prepare: Make the vegan pastry cream at least an hour (or up to 2 days) in advance.Wash the raspberries under running water and place them top down on a clean kitchen towel to dry.
- Make the pastry: Make a batch of this vegan shortcrust pastry and blind-bake it as per the recipe instructions. Allow the pastry to cool to room temperature before the next step.
- Glaze the pastry: Heat the raspberry jam over a double-boiler or in the microwave so that it becomes runny and glossy. Use a pastry brush to evenly coat the pastry shell.
- Add the fillings: Use a piping bag or spoon to fill the cooled pastry shell with the pastry cream. With an offset spatula, smooth it out so that you have an even surface.Arrange the raspberries on top of the pastry cream, carefully pressing them slightly down into the custard to secure them. Lightly brush the berries with the remaining melted raspberry jam.Place the tart back into the fridge for at least 2-4 hours or longer so that the pastry cream firms up. You can also leave it overnight and serve on the following day.
- Storage: This tart will keep covered with plastic wrap or in an airtight container in the fridge for up to 3-4 days. I do recommend serving it on the same day it's made for the best results.
- Vegan block butter such as Flora plant butter or Violife block.
- Prep the pastry cream and sweet pastry up to 2 days in advance to help save time on the day of serving. Simply store them in the fridge covered, until ready to use.
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